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Artigo de periodico
Quality of turkeys breast meat affected by white striping myopathy (2021)
Carvalho, Larissa Tátero ; Owens, Casey M. ; Ganeco, Aline Giampietro; Mello, Juliana Lolli Malagoli de ; Ferrari, Fábio Borba; Carvalho, Francisco Allan Leandro de ; Souza, Rodrigo Alves de; Amoroso, Lizandra; Souza, Pedro Alves de; Borba, Hirasilva ; Trindade, Marco Antonio
Source: Poultry Science. Unidade: FZEA
Subjects: TECIDO CONJUNTIVO, PERUS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Larissa Tátero et al. Quality of turkeys breast meat affected by white striping myopathy. Poultry Science, v. 100, n. 4, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.psj.2021.101022. Acesso em: 07 jun. 2024.
APA
Carvalho, L. T., Owens, C. M., Ganeco, A. G., Mello, J. L. M. de, Ferrari, F. B., Carvalho, F. A. L. de, et al. (2021). Quality of turkeys breast meat affected by white striping myopathy. Poultry Science, 100( 4), 1-10. doi:10.1016/j.psj.2021.101022
NLM
Carvalho LT, Owens CM, Ganeco AG, Mello JLM de, Ferrari FB, Carvalho FAL de, Souza RA de, Amoroso L, Souza PA de, Borba H, Trindade MA. Quality of turkeys breast meat affected by white striping myopathy [Internet]. Poultry Science. 2021 ; 100( 4): 1-10.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.psj.2021.101022
Vancouver
Carvalho LT, Owens CM, Ganeco AG, Mello JLM de, Ferrari FB, Carvalho FAL de, Souza RA de, Amoroso L, Souza PA de, Borba H, Trindade MA. Quality of turkeys breast meat affected by white striping myopathy [Internet]. Poultry Science. 2021 ; 100( 4): 1-10.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.psj.2021.101022
Artigo de periodico
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Pateiro, Mirian; Campagnol, Paulo Cezar Bastianello ; Domínguez, Rubén ; Trindade, Marco Antonio ; Lorenzo Rodrigues, José Manuel
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: PLANTAS OLEAGINOSAS, LINHAÇA, GORDURAS, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, v. 122, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109052. Acesso em: 07 jun. 2024.
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Pateiro, M., Campagnol, P. C. B., Domínguez, R., Trindade, M. A., & Lorenzo Rodrigues, J. M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, 122, 1-10. doi:10.1016/j.lwt.2020.109052
NLM
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052
Vancouver
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052
Artigo de periodico
Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption (2019)
Carvalho, Larissa Tátero ; Pires, Manoela Alves ; Baldin, Juliana Cristina ; Munekata, Paulo Eduardo Sichetti ; Carvalho, Francisco Allan Leandro de ; Rodrigues, Isabela; Polizer, Yana Jorge ; Mello, Juliana Lolli Malagoli de ; Lapa-Guimarães, Judite das Graças ; Trindade, Marco Antonio
Source: Meat Science. Unidade: FZEA
Subjects: CARNES E DERIVADOS, BOVINOS, FIBRAS NA DIETA, CALORIAS, SATISFAÇÃO DE NECESSIDADE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Larissa Tátero et al. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, v. 147, p. 53-59, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.010. Acesso em: 07 jun. 2024.
APA
Carvalho, L. T., Pires, M. A., Baldin, J. C., Munekata, P. E. S., Carvalho, F. A. L. de, Rodrigues, I., et al. (2019). Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption. Meat Science, 147, 53-59. doi:10.1016/j.meatsci.2018.08.010
NLM
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010
Vancouver
Carvalho LT, Pires MA, Baldin JC, Munekata PES, Carvalho FAL de, Rodrigues I, Polizer YJ, Mello JLM de, Lapa-Guimarães J das G, Trindade MA. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption [Internet]. Meat Science. 2019 ; 147 53-59.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.010

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